Kuchnia

CHERRY CURD

1 1/2 cups cherries (9 oz by weight)
3 tablespoons sugar (but up to 6, see recipe)
up to 3 tablespoons water (only if it becomes necessary)
4 egg yolk
1 whole egg
zest of 1 medium lemon
3 tablespoons fresh squeezed lemon juice
1/4 cup unsalted butter, cut into 1/2 inch pieces

Cook cherries, water, and sugar in a small saucepan over medium heat until the cherries become really soft, about 10 minutes. Drain the cherries, saving the syrup for another use, then puree them with an immersion blender. I added too much water, so I reduced the syrup to get just under 1/4 cup. Next time, I wouldn’t add water initially. I would just add it if necessary (say if the cherries begin to stick to the pan) and then add an extra 3 T of sugar to the double boiler.

Put the egg yolks, whole egg, lemon juice, lemon zest, and reduced syrup into a double boiler. Cook this mixture, whisking the entire time, until it thickens to a pudding-like texture (about 5 minutes). Remove egg mixture and pour into saucepan with the pureed cherries. Whisk until completely blended. Add butter and whisk until incorporated. Blend once more with the immersion blender, then run through a fine mesh sieve, using a rubber spatula to push as much of the curd through as possible. Discard the solids. Chill in the refrigerator before using to allow the curd to firm up.

http://www.documentingourdinner.com/2011/07/14/cherry-curd/